Tembo, DT, Holmes, MJ and Marshall, LJ orcid.org/0000-0001-8162-703X (2017) Effect of thermal treatment and storage on bioactive compounds, organic acids and antioxidant activity of baobab fruit (Adansonia digitata) pulp from Malawi. Journal of Food Composition and Analysis, 58. pp. 40-51. ISSN 0889-1575
Abstract
Bioactive compounds of baobab (Adansonia digitata) pulp from Malawi were investigated. The effect of thermal treatment and storage on selected quality attributes of the juice was also evaluated. Organic compounds were analysed by HPLC; total phenol content (TPC) and total antioxidant activity (FRAP, ABTS and DPPH) were measured by spectrophotometry. Malawi baobab pulp contains high levels of procyanidin B2 (533 ± 22.6 mg/100 g FW), vitamin C (AA + DHA) (466 ± 2.5 mg/100 g FW), gallic acid (68.5 ± 12.4 mg/100 g FW) and (−)-epicatechin (43.0 ± 3.0 mg/100 g FW) and showed a maximum TPC of 1.89 × 103 ± 1.61 mg GAE/100 g FW. The maximum antioxidant activity was 2.81 × 103 ± 92.8 mg TEAC/100 g FW for FRAP, 1.52 × 103 ± 17.1 mg TEAC/100 g FW for ABTS and 50.9 ± 0.43% DPPH for DPPH. Thermal pasteurisation (72 °C, 15 s) retained vitamin C which further showed extended half-life under refrigeration temperature (6 °C). Procyanidin B2, (−)-epicatechin, TPC and antioxidant activity fluctuated during storage. Antioxidant activity was significantly correlated (p ≤ 0.05) with bioactive compounds and TPC.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2017 Elsevier Inc. This is an author produced version of a paper published in Journal of Food Composition and Analysis. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Adansonia digitata; Food composition; Food analysis; Bioactive compounds; Vitamin C; (−)-Epicatechin; Procyanidin B2; Antioxidant activity; Thermal processing; Storage |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 12 Jan 2017 09:12 |
Last Modified: | 09 Jan 2018 01:38 |
Published Version: | https://doi.org/10.1016/j.jfca.2017.01.002 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.jfca.2017.01.002 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:110467 |